Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette

Strawberry-Wild Rice Salad with Feta & Maple Balsamic Vinaigrette


June 17, 2012

If you're taking this to go, add the nuts just before serving to keep them crunchy.

  • Makes: Serves 6.


3/4 cup brown rice

3/4 cup wild rice

1 celery stalk, finely chopped

2 green onions, chopped

small handful fresh flat-leaf parsley, chopped

1 pint strawberries, hulled and halved

1/2 cup crumbled feta or soft goat cheese

small handful toasted pecans or walnuts, chopped (optional)


1/4 cup canola or olive oil

3 Tbsp. balsamic vinegar

2 Tbsp. maple syrup

1 tsp. grainy mustard

freshly ground black pepper


1Bring 4 cups of water or vegetable stock to a boil and add the rices; cook for 40-45 minutes, until tender. Drain any excess liquid and transfer to a bowl to cool. Once cooled, add the celery, green onions and parsley and toss to combine.

2Add the berries, feta and pecans or walnuts and toss gently. In a small jar or bowl, mix or shake up the dressing ingredients; pour overtop and toss gently to combine.


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